2 pounds thinly sliced turkey breast (scallopini style, about 4 breasts)
2 Tablespoons butter
1/2 cup finely chopped shallots
2 garlic cloves diced
1 cup diced mushrooms
2 Tablespoons roasted pinenuts
3/4 cup wild rice, cooked
fresh ground pepper to taste
Heat butter in small skillet and add shallots and garlic, cook until translucent. Remove and add mushrooms, cook until golden brown. In another pan roast pinenuts until golden brown. Add rice, mushrooms, pinenuts, garlic, shallots and pepper together. Mix well.
Lay out a sheet of plastic wrap and place a turkey breast on sheet, layer an additional sheet on top so you can flatten out the breast to almost 1-2 inches thick ( do not make holes in meat as it will become an issue when it is rolling time). Once thinned out fill with rice mixture, roll up and keep in plastic wrap. once all 4 are rolled up place in steamer and steam for 25 minutes until juices run clear. Once cooked slice and serve.
In separate sauce pan make the following sauce
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1 cup coarsely chopped asparagus
1 teaspoon Tarragon
1/3 cup white wine
1 cup chicken stock
2 tablespoons cream
Heat butter and oil in sauce pan and add shallots. Cook, stirring for 30 seconds. Add chopped asparagus, wine and stock. Bring to a simmer. Add cream and let cool 5 minutes stirring occasionally.
Pour the sauce into the container of a food processor and blend thoroughly (put through a strainer if necessary for a finer sauce). Return return to sauce pan and reheat until thickened.